Wine A to Z

Cabernet Franc

A red wine grape known for its use in the fine wines of Bordeaux, particularly wines of Pomerol, Saint-Emilion and Medoc. Also successfully grown in Italy and as a lighter, more fruit-driven wine in the Loire Valley (Anjou-Saumur region). Elsewhere predominantly use in blends to emulate Bordeaux-style wines.

Cabernet Sauvignon

Considered the most important red wine grape throughout the world, and the basis of some of the most famous wines of Bordeaux, California and many other wine districts.

Canopy

The foliage of a grape vine.

Canopy management

The viticultural techniques used to balance shoot growth, number and density of leaves and fruit development to maximize the varietal character and quality of the grapes.

Cap

A layer of skins and seeds that forms on top of the juice during fermentation of red wines.

Capsule

Metallic or plastic foil that covers the cork and the upper neck of a wine bottle.

Character

The impression of a wine being solid and having integrity and substance. Also a specific flavour and/or structure profile of certain wines from a given terroir or region.

Chardonnay

A white grape variety considered one of the world's finest and very adaptable to most climates suitable for grape growing. Widely planted and used for dry, often barrel-aged table wines as well as for fine sparkling wines.

Clarity

Clearness in the wine.

Clone

Genetic selection within a particular grape variety. There are hundreds of different clones of Pinot Noir, for example, each having distinctive attributes.

Cold Stabilization

Chilling wine before bottling to remove potassium acid tartrate crystals or other sediment from the finished wine.

Compact

A descriptor used to describe a wine that is intense but not full.

Complex

Having many different facets of taste and smell. Not simple or straightforward. A sign of quality.

Concentrated

A term to describe aromas and flavours that are dense and tightly knit.

Cooper

A person who makes or repairs wooden barrels.

Creamy

A characteristic used to describe a wine. Often associated with a wine that has undergone malolactic fermentation.

Crisp

A term for wine that feels clean and slightly brittle in the mouth, usually from high acidity.

Crush

After stems are removed, breaking the grape skins prior to pressing and/or fermentation. The term also applies to the time of the year (during harvest) when this occurs.

Crusher

A machine that breaks open grapes and usually de-stems them as well.